Carribean goulash

Yield: 4 Servings

Measure Ingredient
¾ pounds Raw scallops
1 Basket cherry tomatoes
1 medium Pkg. frozen; precooked small shrimp
1 can (6 oz.) pitted ripe olives drained
1 can (6 oz.) water chestnuts; drained
½ Head cauliflower
2 tablespoons Margarine or butter
2 cups Mayonnaise
½ cup Prepared horseradish; well drained
2 teaspoons Dry mustard
2 teaspoons Lemon juice
½ teaspoon Salt
½ teaspoon MSG; (opt.)

DRESSING

Saute scallops in a small amount of butter or margarine until done. Drain on paper towels and refrigerate to chill. Cut water chestnuts in half, cut cauliflower into bite size pieces and combine with chilled scallops, tomatoes, shrimp, olives, water chestnuts; set aside. Combine all ingredients for dressing and pour over the salad. Mix lightly but well enough to coat everything. Refrigerate overnight or at least 4 hours. NOTE: This is also good without the scallops.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@...> on Mar 19, 1998

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